Pro tip for home cooks.(since most of us don't have flat top grills) Whether you buy pre-shaved or shave your own: put in freezer for about a half hour. Then move to cutting board and pre-chop the steak. It breaks up much easier without trying to manipulate 2 spatulas in a regular pan. I'm also a proponent of cooking at higher heat to get a sear and browning to the steak. Credentials: I shaved 40-50 pounds of steak, by hand, every day for about 6-7 years and cooked thousands of cheese-steaks.
AS A PHILADELPHIA NATIVE…. I think you did amazing. Honestly you covered every method, ingredient and execution perfectly. Even the debate about which cheese was handled 💯. This is the first “Philly cheesesteak” video on RUclips that has earned any respect or praise! Thanks for doing this!
Charlie, you’ve once again mastered another one of my favorite comfort foods. First a REAL NY slice, and now REAL Philly cheesesteaks. The commitment to authenticity impresses me so much and is so appreciated to someone like me who is so nit-picky about details. Also - loving your pizza posts on Instagram! Keep ‘em coming! ❤️
Well, in Philly there are two restaurants that claim they invented the cheese steak. And they both serve them plain or with pepper or onions or both. Just like any sandwich, you can add toppings. Doesn't mean it's not a Philly cheese steak
@@kingxiii4680 Pat's and Geno's? The tourist trap spots that taste like trash and nothing like an actual good cheesesteak? Call it a cheesesteak if you want, but that's not a genuine Philly cheesesteak. It's like looking at a taco pizza and planting an Italian flag on it. That shit isn't authentic.
@@TheCannonsMouth Pat's King of Steaks (also known as Pat's Steaks) is a Philadelphia restaurant specializing in cheesesteaks, and located at the intersection of South 9th Street, Wharton Street and East Passyunk Avenue in South Philadelphia, directly across the street from rival Geno's Steaks. It was founded in 1930 by brothers Pat and Harry Olivieri, who are credited with the creation of the cheesesteak. How do you feel about yourself now you complete idiot? 1930! Explain to me again what makes a Philly cheesesteak more "genuine and authentic" than the original restaurant that invented them. You probably get yours from some place that hasn't been open for a year, ran by hipsters with blue hair and it's probably soy protein and not even beef. Go ahead, I'll be waiting...
@@kingxiii4680In Philly, nobody calls it a Philly cheesesteak, it's called a cheesesteak. 2 places do not claim to have invented it, Pat's invented it. And peppers were not offered for years. Roll. Steak, cheese, and onions are the traditional ingredients. While you are allowed to add anything you like to your sandwich, when you add something to the recipe, you have changed the name of the item. There is such a thing S a traditional recipe, no matter what people have done since then.
wow I’m excited for this channels future. Most RUclips recipes don’t pay as much attention to detail when making “THE BEST NY SLICE AT HOME”…you clearly care about the experience. YOU DA GOAT
Im from Philly, now living in Seattle. Without the correct roll, it won’t come close to a Philly. To make at home I purchase French rolls from a Pho restaurant which they use for their Banh Mi sandwich’s. They are soft and chewy on the inside and crusty on the inside. Perfect!
Your attention to detail is spot on. Not only do you understand every little detail that makes an authentic cheesesteak, but you understand and acknowledge the argument between the three cheeses. I personally usually get a cheesesteak with fried onions and American cheese. There are places in the suburbs that do not melt the cheese through the steak. They just lay it on top and put the roll on top of it... what a disgrace. I also like that you did not mention marinara sauce at all... the farther you go from Philly, the more people think cheesesteaks are supposed to have marinara sauce dumped on it. Dis-gu-sting.
Hey Charlie! I'm from Philly and wanted to mention about cheeses and "authenticity": There's always going to be a purist about any hometown food - I used to be that guy myself. Over the years I've pretty much had every cheesesteak from all over the city and no one is more authentic than another. I've had whiz with sliced steak from Steve's, a Cheetos cheesesteak inspired by Gritty from Joe's, a cheesesteak hoagie (lettuce tomato onion) from any deli or pizza shop, and just the classic prov/american cheesesteak. They all rock and hit the spot and still are considered authentic cheesesteaks imo (not to mention peppers and mushrooms too). When it comes to authenticity it's about the method and the main ingredients that truly separates a cheesesteak from a chopped cheese. Brother, you've absolutely nailed it in this series! Cheers :)
My wife did her undergrad in Philly and we have "victory cheesesteaks" after an Eagles win. I personally like using green pepper and onion in mine and I use provolone and mozzarella slices since the mozz melts super well. Like you said though, you can make it how you want. I also get my ribeye at Publix down here and their bakery bakes essentially those same rolls you made and their butcher department will slice a fresh ribeye paper thin for me. Definitely a fan of these things.
If you are not in the Philadelphia area & you just want to buy rolls, WaWa sells them at their deli-counter. WaWa buys half baked rolls from Amoroso to make their hoagies. WaWa finishes baking the rolls as needed in the store to fill the store with fresh baked bread smell. Wawa's "Amoroso" rolls are fresher, larger, & you can buy one or as few as you need, the Amoroso sold in supermarkets are by the dozen in sealed plastic bags. BTW as soon as you can take the WaWa roll(s) out of the paper WaWa wraps them in because the paper will suck the moisture out of the roll(s) & transfer it/them to a zip-lock bag or they'll turn rock hard over night.
I don’t know where you’re from but I live a few minutes from Philly. People trying to replicate this always mess it up (on tv, social media, recipes online, etc). You nailed it!!!!!!!
As a fat Philadelphian that eats maybe 150-200 cheesesteaks a year for 40 years, this is the best homemade cheesesteak I’ve see on outside of Philly ever. You nailed it my friend. I’d even pay for that
Thats funny dude! You probably know where to go if I go to Philly never been but I love food , but there’s no way I’d have the patience to make my own rolls, I just want the sandwich.
Born in Philly, moved away at age 2. Wish I grew up there, seems cool. Anyhoo I just ate a cheesesteak in Fla and based on this video they did it justice.
I really appreciate that you post the process videos. Hearing about the stages of research is so much better than just hearing, "I did some research" -- what were the results??? You also do a great job balancing reviewing prior videos without making it a bore for anyone who has seen them
I did the bread. It worked wonderfully. I didn't need to rely on steam, just covering the bread while they're in the oven did the job. Thanks for the great effort you put into this ❤
I have to say that, with all of the "how to make real Philly cheesesteak" videos I've seen on RUclips that were clearly made by people who've never been within 500 miles of Philly, I was super skeptical when your video popped up in my feed. But I have to say, these are the most legit cheesesteaks I've seen outside of Pat's and I can't wait to make them for myself!
Just one more tip, when you cut the bread roll... take some of the bread out brush it with melted butter and then put it on the stovetop get a light Brown crisp to it then put all your your meats and cheese Etc on it. Taste so much better that way!
Absolutely love the way you dive into these signature regional dishes and develope a recipe across the series that is simple enough to tackle at home. Cant wait to see whats next
I like your honesty in assessing your own vs. others. It's great that we can make most things at home to our liking about as good as anywhere. And you saved a lot of people so much time.
From this point forward, when people search "Philly Cheesesteak" or "How to make a Philly Cheesesteak." This video will be in the top if not the #1 result. I'm so glad to be on this journey with you, and very excited to see where your career takes you. Thank you!
I’m from Philly (born and raised) and wrapping it after is a game changer! Making cheesesteaks for dinner tonight, so I figured I’d brush up a little. Well down! I officially crown you as a Philadelphian 👑
Dude... Your combination of perfectionism and cooking produces priceless information for all of us... For free! This is an award-winning formula. You have become my favorite RUclips channel
Cooper American is all I use for everything. Burgers, cheesy rice, cheese steaks, you name it. Also the main reason you see that the restaurants don't use beef tallow is because they're already rendering the fat on their griddles all day. Using tallow at home is an attempt to recreate that kind of rendered all day flavor.
From Philly, and I gotta say, I'll be trying this out. Growing up in the burbs, I got used to actual good cheesesteaks instead of the crap Pat's and Geno's shlep out. I've messed around with cheesesteaks at home before, but everything I saw you do here really speaks to my specific tastes. And I have already been using Sodium Citrate to make the perfect ultra cheesy no-bake homemade mac n cheese for years, and I can't wait to try an American Provolone blend.
Wow! Thanks for another incredible series. That Made In griddle is definitely in my future. I recently went to Gordon Food Service to get some more Grande cheese and was thrilled to see that mine actually sells Amoroso rolls in the freezer section. Cheesesteaks are in my future and I look forward to trying your cooking technique and making a custom cheese sauce. It is truly a joy to watch your videos and I love the level of detail you go into and how you really explore every variable. I can't wait to see what you do next.
Man, oh man - just baked some of your rustic style rolls this afternoon and am waiting for the family to get home so I can make the cheesesteaks. Super pumped! I live outside of Philly and have been trying to nail the perfect hoagie roll for a while using a ton of different recipes, and I think yours may finally be what I'm looking for!
I was hooked when I first came across your NYC pizza slice series, and as a Philadelphian I have loved following along with this cheesesteak series - you nailed both!! Awesome job, Charlie. Can't wait to see what you cook up next!
OUTSTANDING! I appreciate all of your experimenting on the rolls, I've been on the same mission, to find a roll like Amoroso's. Yours looks as close as anybody could get, and I know that took a lot of testing on your part, so Kudos! Many other great tips in this video too!
I came for the cheesesteak but I got the most out of the tips and tricks for the bread making and cooking! We make all our bread and rolls from scratch due to severe food allergies, and your tips are invaluable ❤ Thank you!
Tried this recipe and both types of bread. Turned out so good. Resurant quality! I just used provolone for the cheese. The only thing is both the artisan and the commercial bread turned out the same. I'm guessing this is because I used aluminum foil to cover the artisan as I didn't have a lid. I'm considering getting one of those little bread ovens as I make bread daily. Thanks for the vid!
9:56 just buy *Sodium Citrate* and mix your own cheese sauce, what you like, swiss, gruyere, mozzarella and add pizza sauce & toast the whole thing open face so the top of the cheese steak turns into a slice of pizza known in Philadelphia as a pizza steak and one of my favorites.
Glad you gave the sodium citrate a real chance (from our 1st comments on another video) and it made it into the final product. Great series too. Loved all the content. I have the next 9 days off from work, so I guess I know what I'm making twice. Thanks Charlie
For anyone that has room outside like a house or apartment with private patio or balcony, I would highly recommend a larger outdoor griddle like a 36” Blackstone. The small stovetop one might work for a small apartment with no outdoor area. But nothing else beats having a huge piece of carbon steel to cook on. Plus ergonomically it looks like it would be much easier having the griddle wider side to side rather than front to back.
Use lard in the dough, instead of Crisco. It will emulsify as effectively as Crisco, but it won't kiII you like Crisco (plus, it enhances the flavor of the roll). Fun fact: Cubans use lard in their world-famous sandwich rolls. Also, for _much better/easier_ browning, add about 1 tsp of baking soda per 3lbs of meat. Work it into the meat and let rest for a few minutes before heading to the flat top. (Thank me later.) ruclips.net/video/vWmeGUCilZ0/видео.html
Agreed. It's Pennsylvania. Lard is what nearly everything is cooked with that a lot of outside sources never really pick up on. PA Dutch culture goes hard for lard due to it's culturally what they'd use back in the olden days before corn oil or vegetable oil was a big deal so they never saw fit to replace it.
@@scsherman207 that's because pig fat burns at a super high level. Ancient Greeks used to pack it on their enemies bronze cover gates and set it on fire so it would melt it down. It's why other cultures made ghee, all for flavor. Modern oils don't really have too much flavor. Lard and ghee do
I prefer white onion, and I think they make an American provolone combo commercially now, but man this looks fantastic and I got to say, you put a lot of love in this.
Amazing video and series overall. I’ve had a great time seeing you experiment and craft an authentic philly cheesesteak recipe! I can’t wait to see what you do next!
thanks for all your research and recording work! much appreciated and reminds me of my own methodology when trying to master home versions of my favorite foods!
12:06 I would actually recommend using both. I've found that using even just a tiny bit of corn starch in my sodium citrate cheese keeps it from solidfying when it cools, though I'll admit that this is a non-issue if you plan to finish eating the sandwich before it cools.
Looks good. Growing up in Delaware County, just south of Philly, I’m amazed at the differences in Philly cheesesteaks and all the one’s in Delaware County. Never a seeded roll, always American cheese and the cheese always goes on the steak on the flat top then the roll placed over to meld to the bottom of the roll…cheese was never on top. We also could say a phrase like ‘everything sweet’ or ‘everything hot’ and every place knew you meant tomatoes, pickles and either hot or sweet peppers. You ordered by saying cheesesteak with fried onions, everything sweet. We never heard of ‘wit’ either. And we liked it!😂
The rolls where I was from were like the 2nd one but no sesame seeds. In truth, I had never had a cheesesteak with a sesame roll anywhere I went to have them in PA or NJ. The places I went used 100% beef tallow or a 50-50 blend of tallow to some kind of veg oil on the griddle. I am an onion, mushroom, and regular white American and mayo on the roll.
Thanks for making this i'm trying for the first time tonight. I agree with so much of what you said. This guy knows his stuff and its clear he did his research. The best cheesesteak I've had in Philly is at Rittenhouse Beer And Deli in Ardmore. I've lived here my whole life and love cheesesteaks.
Great video One element you overlooked is that the big places like Geno's cook giant piles of meat, effectively steaming it, whereas other places like John's cook to order and you can get better browning and flavor.
I am just not a fan of whiz and I really don't want my provolone melted, but your video makes me want to try that provolone American cheese style... One day, I'll make this whole thing... It just looks so perfect and following this whole series just makes me appreciate your effort to nail this. I think a roast pork sandwich is more authentic to Philly than a cheesesteak anyways, so I'm excited to use that seeded roll for one of those sandwiches one day too... Great job, can't see what you dive into next!
I made cheesteaks at an italian sub shop in NY, I havent been to philly so I cant speak on replicating that specific style but I can tell you we used a cheaper cut 4 oz steak patty. I dont think this is the brand we used but its what I could find online quickly that came in the same size, patty shape and is packed the same way in the same kinda box: "Philly Sensations Raw Philly Beef Steak, 4 Ounce -- 40 per case" I loved our cheesteak. Also it wasnt authentic but whatever steak sauce we had was like a thinner version of A1 that was sweeter than A1 and it slapped on the sandwich when I was craving something extra
Excellent work my friend! This is what I have been trying to do for a couple of decades--no doubt many of your followers as well. 🙏😄 Thank you for your outstanding diligence. ♥ I think you have nailed it, once, and for all! 😂😋
I've seen manual slicers on Amazon, they look like guillotine paper cutters but for semi frozen raw meat. I think they'll be ideal for this and Asian cooking!
South Philly guy here in North Carolina. You are correct when you get a philly cheesesteak in Philly it doesnt come with green peppers! I grew up going to Pats on 9th street. When you walk up to the counter have your cash ready and I tell them cheese steak wit American chesse. Move down the counter pay with cash only and get your change and cheese steak at the same time. Oh and wit is South Philly for with. Enjoy!
People tend to overthink the Philly. I lived on an island in the Caribbean. I'd blend all three cheeses and my Philly folks were happy. The only ones that weren't happy were the Pittsburgh crowd which just mix in some Marina sauce and boom, all good. Oh and don't forget to toast the inside of the roll. Helps prevent it getting soggy.
Being a former native of Philly, I'm glad to see you stayed away from the general tourist traps. I tend to never hear anyone that goes up to Philly for a cheesesteak go to Angelo's or John's. John's is one of my favs in South Philly, but Angelo's and Gooey Looie's is another good choice.
I just found your channel and damn! Thank you! Living in the rural south I don’t get all these amazing items I had while traveling. I’ve already made your pizza dough and can’t wait to make a cheesesteak! Seriously thank you for sharing.
For cheese types, you should try Gouda. There's a place outside Philly that has Gouda cheesesteak with andouli sausage. It is REALLY good! I also used to work at a restaurant in a Philly suburb that offered Swiss and other varieties on occasion and people went for them often enough.
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Pro tip for home cooks.(since most of us don't have flat top grills) Whether you buy pre-shaved or shave your own: put in freezer for about a half hour. Then move to cutting board and pre-chop the steak. It breaks up much easier without trying to manipulate 2 spatulas in a regular pan. I'm also a proponent of cooking at higher heat to get a sear and browning to the steak.
Credentials: I shaved 40-50 pounds of steak, by hand, every day for about 6-7 years and cooked thousands of cheese-steaks.
Thanks!
Nice! Where did you work, so few places put any sear on their meat, or was the searing only done at home?
Would love to try one if your sandwiches. Where do you work?
AS A PHILADELPHIA NATIVE….
I think you did amazing. Honestly you covered every method, ingredient and execution perfectly. Even the debate about which cheese was handled 💯. This is the first “Philly cheesesteak” video on RUclips that has earned any respect or praise! Thanks for doing this!
Oh come on! PHILLYS BEST, the heat. Definitely WC winning. Also FedEx the bread.
Charlie, you’ve once again mastered another one of my favorite comfort foods. First a REAL NY slice, and now REAL Philly cheesesteaks. The commitment to authenticity impresses me so much and is so appreciated to someone like me who is so nit-picky about details. Also - loving your pizza posts on Instagram! Keep ‘em coming! ❤️
I appreciate it!!
My thoughts exactly
@@CharlieAndersonCookingn the immortal words of Dewey Cox: "wtf was he talkin' 'bout?" Jesus, get the mashed potatoes out of your mouth!
NY, knows shit all about Cheese steaks, js....respect
Being from Philadelphia, I’m glad someone finally realized that original cheesesteaks don’t come with mushrooms and peppers. Well done my friend
Amen. Every restaurant does that for some odd reason.
Well, in Philly there are two restaurants that claim they invented the cheese steak. And they both serve them plain or with pepper or onions or both. Just like any sandwich, you can add toppings. Doesn't mean it's not a Philly cheese steak
@@kingxiii4680 Pat's and Geno's? The tourist trap spots that taste like trash and nothing like an actual good cheesesteak? Call it a cheesesteak if you want, but that's not a genuine Philly cheesesteak. It's like looking at a taco pizza and planting an Italian flag on it. That shit isn't authentic.
@@TheCannonsMouth Pat's King of Steaks (also known as Pat's Steaks) is a Philadelphia restaurant specializing in cheesesteaks, and located at the intersection of South 9th Street, Wharton Street and East Passyunk Avenue in South Philadelphia, directly across the street from rival Geno's Steaks. It was founded in 1930 by brothers Pat and Harry Olivieri, who are credited with the creation of the cheesesteak.
How do you feel about yourself now you complete idiot? 1930! Explain to me again what makes a Philly cheesesteak more "genuine and authentic" than the original restaurant that invented them. You probably get yours from some place that hasn't been open for a year, ran by hipsters with blue hair and it's probably soy protein and not even beef. Go ahead, I'll be waiting...
@@kingxiii4680In Philly, nobody calls it a Philly cheesesteak, it's called a cheesesteak. 2 places do not claim to have invented it, Pat's invented it. And peppers were not offered for years. Roll. Steak, cheese, and onions are the traditional ingredients. While you are allowed to add anything you like to your sandwich, when you add something to the recipe, you have changed the name of the item. There is such a thing S a traditional recipe, no matter what people have done since then.
Bro you are the one person who understands. Most importantly about letting it melt and chop it in. Absolutely 100% with the cooper sharp.
wow I’m excited for this channels future. Most RUclips recipes don’t pay as much attention to detail when making “THE BEST NY SLICE AT HOME”…you clearly care about the experience. YOU DA GOAT
Im from Philly, now living in Seattle. Without the correct roll, it won’t come close to a Philly. To make at home I purchase French rolls from a Pho restaurant which they use for their Banh Mi sandwich’s. They are soft and chewy on the inside and crusty on the inside. Perfect!
Your attention to detail is spot on. Not only do you understand every little detail that makes an authentic cheesesteak, but you understand and acknowledge the argument between the three cheeses. I personally usually get a cheesesteak with fried onions and American cheese. There are places in the suburbs that do not melt the cheese through the steak. They just lay it on top and put the roll on top of it... what a disgrace. I also like that you did not mention marinara sauce at all... the farther you go from Philly, the more people think cheesesteaks are supposed to have marinara sauce dumped on it. Dis-gu-sting.
Hey Charlie! I'm from Philly and wanted to mention about cheeses and "authenticity": There's always going to be a purist about any hometown food - I used to be that guy myself. Over the years I've pretty much had every cheesesteak from all over the city and no one is more authentic than another. I've had whiz with sliced steak from Steve's, a Cheetos cheesesteak inspired by Gritty from Joe's, a cheesesteak hoagie (lettuce tomato onion) from any deli or pizza shop, and just the classic prov/american cheesesteak. They all rock and hit the spot and still are considered authentic cheesesteaks imo (not to mention peppers and mushrooms too).
When it comes to authenticity it's about the method and the main ingredients that truly separates a cheesesteak from a chopped cheese. Brother, you've absolutely nailed it in this series! Cheers :)
Another excellent video, Charlie! I want to see your channel expand beyond your wildest dreams. You deserve a million subscribers.
Thank you!
My wife did her undergrad in Philly and we have "victory cheesesteaks" after an Eagles win. I personally like using green pepper and onion in mine and I use provolone and mozzarella slices since the mozz melts super well. Like you said though, you can make it how you want.
I also get my ribeye at Publix down here and their bakery bakes essentially those same rolls you made and their butcher department will slice a fresh ribeye paper thin for me. Definitely a fan of these things.
If you are not in the Philadelphia area & you just want to buy rolls, WaWa sells them at their deli-counter. WaWa buys half baked rolls from Amoroso to make their hoagies. WaWa finishes baking the rolls as needed in the store to fill the store with fresh baked bread smell. Wawa's "Amoroso" rolls are fresher, larger, & you can buy one or as few as you need, the Amoroso sold in supermarkets are by the dozen in sealed plastic bags.
BTW as soon as you can take the WaWa roll(s) out of the paper WaWa wraps them in because the paper will suck the moisture out of the roll(s) & transfer it/them to a zip-lock bag or they'll turn rock hard over night.
apparently my secret is out
I don’t know where you’re from but I live a few minutes from Philly. People trying to replicate this always mess it up (on tv, social media, recipes online, etc). You nailed it!!!!!!!
As a fat Philadelphian that eats maybe 150-200 cheesesteaks a year for 40 years, this is the best homemade cheesesteak I’ve see on outside of Philly ever. You nailed it my friend. I’d even pay for that
Thats funny dude! You probably know where to go if I go to Philly never been but I love food , but there’s no way I’d have the patience to make my own rolls, I just want the sandwich.
i wish i could eat that many without feeling guilty
Ya aint gonna be around that long eating 200 cheesesteaks a year at your age bro. lol Cool off a little bit.
Born in Philly, moved away at age 2. Wish I grew up there, seems cool. Anyhoo I just ate a cheesesteak in Fla and based on this video they did it justice.
I've never been more jealous of a RUclips comment lol 200 cheesesteaks you're my idol
I really appreciate that you post the process videos. Hearing about the stages of research is so much better than just hearing, "I did some research" -- what were the results??? You also do a great job balancing reviewing prior videos without making it a bore for anyone who has seen them
Thanks Charlie. Documentary and Recipes. Recimentary. Docipes. Whatever. Interesting and helpful. Keep 'em coming. I'll keep visiting.
Charlie for the win the guy never misses
you ever miss and get her in the eye?
I did the bread. It worked wonderfully. I didn't need to rely on steam, just covering the bread while they're in the oven did the job. Thanks for the great effort you put into this ❤
Philly Philipino here. Good work. Binge watched your whole Philly cheesesteak journey. Amazing stuff and I'll replicate. Thank you!
Dude. You did it right. I can't wait to try your roll recipe. Thanks for sharing this.
literally the best cooking channel on yt
wow, I really appreciate the level of detail and time you spent on this recipe.
I don't usually comment on the ad, but that was some excellent sponsor integration there. Nice job!
Haha thanks!
Every moment of this video is pure gold.
I have to say that, with all of the "how to make real Philly cheesesteak" videos I've seen on RUclips that were clearly made by people who've never been within 500 miles of Philly, I was super skeptical when your video popped up in my feed. But I have to say, these are the most legit cheesesteaks I've seen outside of Pat's and I can't wait to make them for myself!
Just one more tip, when you cut the bread roll... take some of the bread out brush it with melted butter and then put it on the stovetop get a light Brown crisp to it then put all your your meats and cheese Etc on it. Taste so much better that way!
I'm originally from Philly. I found Amoroso's sub rolls at my local Aldi here in NC. Surprise, surprise!!
The best and most comprehensive video on the cheesesteak I’ve seen! Great job
You couldnt be more on-point and thorough. Awesome video
Absolutely love the way you dive into these signature regional dishes and develope a recipe across the series that is simple enough to tackle at home. Cant wait to see whats next
i love how you dive in at Chinese buffets. its admirable how much food you can down 👍😘
as someone who used to live in the US and moved out videos like this are great to have those foods i have no way of finding in my current household
There’s so many FoodTubers out there, I love em all. But I like the science and very Laymen’s explanations you use. I appreciate you man.
I like your honesty in assessing your own vs. others. It's great that we can make most things at home to our liking about as good as anywhere. And you saved a lot of people so much time.
Always enjoy your videos, Charlie! Keep it up!
Respect for the time and effort you put into these series. Can’t wait to see what’s next
So fantastic!! Thank you for going the extra mile on this 😊 If Oklahoma ever moves off of the surface of the sun, I'll definitely be making these.
From this point forward, when people search "Philly Cheesesteak" or "How to make a Philly Cheesesteak." This video will be in the top if not the #1 result. I'm so glad to be on this journey with you, and very excited to see where your career takes you. Thank you!
I’m from Philly (born and raised) and wrapping it after is a game changer! Making cheesesteaks for dinner tonight, so I figured I’d brush up a little. Well down!
I officially crown you as a Philadelphian 👑
Dude... Your combination of perfectionism and cooking produces priceless information for all of us... For free! This is an award-winning formula. You have become my favorite RUclips channel
Cooper American is all I use for everything. Burgers, cheesy rice, cheese steaks, you name it.
Also the main reason you see that the restaurants don't use beef tallow is because they're already rendering the fat on their griddles all day. Using tallow at home is an attempt to recreate that kind of rendered all day flavor.
From Philly, and I gotta say, I'll be trying this out. Growing up in the burbs, I got used to actual good cheesesteaks instead of the crap Pat's and Geno's shlep out.
I've messed around with cheesesteaks at home before, but everything I saw you do here really speaks to my specific tastes. And I have already been using Sodium Citrate to make the perfect ultra cheesy no-bake homemade mac n cheese for years, and I can't wait to try an American Provolone blend.
Wow! Thanks for another incredible series. That Made In griddle is definitely in my future. I recently went to Gordon Food Service to get some more Grande cheese and was thrilled to see that mine actually sells Amoroso rolls in the freezer section. Cheesesteaks are in my future and I look forward to trying your cooking technique and making a custom cheese sauce. It is truly a joy to watch your videos and I love the level of detail you go into and how you really explore every variable. I can't wait to see what you do next.
Man, oh man - just baked some of your rustic style rolls this afternoon and am waiting for the family to get home so I can make the cheesesteaks. Super pumped! I live outside of Philly and have been trying to nail the perfect hoagie roll for a while using a ton of different recipes, and I think yours may finally be what I'm looking for!
I was hooked when I first came across your NYC pizza slice series, and as a Philadelphian I have loved following along with this cheesesteak series - you nailed both!!
Awesome job, Charlie. Can't wait to see what you cook up next!
I can’t believe that you don’t have more followers. You will get there and you definitely deserve it !
OUTSTANDING! I appreciate all of your experimenting on the rolls, I've been on the same mission, to find a roll like Amoroso's. Yours looks as close as anybody could get, and I know that took a lot of testing on your part, so Kudos! Many other great tips in this video too!
I came for the cheesesteak but I got the most out of the tips and tricks for the bread making and cooking! We make all our bread and rolls from scratch due to severe food allergies, and your tips are invaluable ❤ Thank you!
Tried this recipe and both types of bread. Turned out so good. Resurant quality! I just used provolone for the cheese. The only thing is both the artisan and the commercial bread turned out the same. I'm guessing this is because I used aluminum foil to cover the artisan as I didn't have a lid. I'm considering getting one of those little bread ovens as I make bread daily. Thanks for the vid!
9:56 just buy *Sodium Citrate* and mix your own cheese sauce, what you like, swiss, gruyere, mozzarella and add pizza sauce & toast the whole thing open face so the top of the cheese steak turns into a slice of pizza known in Philadelphia as a pizza steak and one of my favorites.
TOTALLY Different thing.
Another awesome well done series! I've made the NY pizza now I have to make these. Can't wait to see what you have in store next
Glad you gave the sodium citrate a real chance (from our 1st comments on another video) and it made it into the final product. Great series too. Loved all the content. I have the next 9 days off from work, so I guess I know what I'm making twice. Thanks Charlie
I love this content. It makes me want to set aside some time on a weekend and go for it! I made the pizza, now I'll make the cheese steak.
Congrats on a great series!
Thank you, I’m glad you enjoyed it!
For anyone that has room outside like a house or apartment with private patio or balcony, I would highly recommend a larger outdoor griddle like a 36” Blackstone. The small stovetop one might work for a small apartment with no outdoor area. But nothing else beats having a huge piece of carbon steel to cook on. Plus ergonomically it looks like it would be much easier having the griddle wider side to side rather than front to back.
ok...this has been a HUGE life goal for me. thank you!!!!!!!!!!!!!
Use lard in the dough, instead of Crisco. It will emulsify as effectively as Crisco, but it won't kiII you like Crisco (plus, it enhances the flavor of the roll).
Fun fact: Cubans use lard in their world-famous sandwich rolls.
Also, for _much better/easier_ browning, add about 1 tsp of baking soda per 3lbs of meat. Work it into the meat and let rest for a few minutes before heading to the flat top. (Thank me later.)
ruclips.net/video/vWmeGUCilZ0/видео.html
Yeah Vegetable shortening, hydrogenated oils like rapeseed will kill ya. I would just use beef tallow for that extra beefy flavour.
thats a government lie
Yeah, crisco is so 20th century
Agreed. It's Pennsylvania. Lard is what nearly everything is cooked with that a lot of outside sources never really pick up on. PA Dutch culture goes hard for lard due to it's culturally what they'd use back in the olden days before corn oil or vegetable oil was a big deal so they never saw fit to replace it.
@@scsherman207 that's because pig fat burns at a super high level. Ancient Greeks used to pack it on their enemies bronze cover gates and set it on fire so it would melt it down. It's why other cultures made ghee, all for flavor. Modern oils don't really have too much flavor. Lard and ghee do
I prefer white onion, and I think they make an American provolone combo commercially now, but man this looks fantastic and I got to say, you put a lot of love in this.
I just found your channel. I’ve binged like 4 videos already. Great content!
630am here in Oz and enjoying this one. Have to try it here. Cheese types may be an issue
Amazing video and series overall. I’ve had a great time seeing you experiment and craft an authentic philly cheesesteak recipe! I can’t wait to see what you do next!
thanks for all your research and recording work!
much appreciated and reminds me of my own methodology when trying to master home versions of my favorite foods!
12:06 I would actually recommend using both. I've found that using even just a tiny bit of corn starch in my sodium citrate cheese keeps it from solidfying when it cools, though I'll admit that this is a non-issue if you plan to finish eating the sandwich before it cools.
What is this leftover cheesesteak concept? That's a thing? Never heard of it!
You have me at "It's all about the roll". 100% correct.
Looks good. Growing up in Delaware County, just south of Philly, I’m amazed at the differences in Philly cheesesteaks and all the one’s in Delaware County. Never a seeded roll, always American cheese and the cheese always goes on the steak on the flat top then the roll placed over to meld to the bottom of the roll…cheese was never on top. We also could say a phrase like ‘everything sweet’ or ‘everything hot’ and every place knew you meant tomatoes, pickles and either hot or sweet peppers. You ordered by saying cheesesteak with fried onions, everything sweet. We never heard of ‘wit’ either. And we liked it!😂
From Philly Here....Yo! cheesesteak looks bangin'
Wish I could sub twice, man. Love the scientific approach. Keep up the good work!
Great video, Charlie. With content like this, youll be at a million subs in no time.
The rolls where I was from were like the 2nd one but no sesame seeds. In truth, I had never had a cheesesteak with a sesame roll anywhere I went to have them in PA or NJ.
The places I went used 100% beef tallow or a 50-50 blend of tallow to some kind of veg oil on the griddle.
I am an onion, mushroom, and regular white American and mayo on the roll.
I'm a Philadelphia native and I have to say you nailed it! Well done!
Going to try it this week and cant wait. Great video and I am glad to see people still trying to explore food production.
Thanks for making this i'm trying for the first time tonight. I agree with so much of what you said. This guy knows his stuff and its clear he did his research. The best cheesesteak I've had in Philly is at Rittenhouse Beer And Deli in Ardmore. I've lived here my whole life and love cheesesteaks.
Wow, I've never watched one from you before and expected to be disappointed, but WOW, great work and I am now subbed! Nothing short of excellent!
I would love to see you do beef on weck next
that sesame hoagie roll looks excellent!!!!!!!!!
never watched this but ik this is the best video i’m ever gonna see in regards to philly cheesesteak
I love the scientific method thank you so much
Bravo! I know it's not authentic Philly, but adding sliced green peppers with those onions would make it off the charts good.
🤣🤣🤣🤣🤣🤣
Great video
One element you overlooked is that the big places like Geno's cook giant piles of meat, effectively steaming it, whereas other places like John's cook to order and you can get better browning and flavor.
I am just not a fan of whiz and I really don't want my provolone melted, but your video makes me want to try that provolone American cheese style... One day, I'll make this whole thing... It just looks so perfect and following this whole series just makes me appreciate your effort to nail this. I think a roast pork sandwich is more authentic to Philly than a cheesesteak anyways, so I'm excited to use that seeded roll for one of those sandwiches one day too... Great job, can't see what you dive into next!
I’d like to see you do different pizza styles like Detroit, Florida bar, Chicago tavern etc
Bro you deserve way more subs/views. Your content is proper - wishing you all the best in getting your first 1mill asap
Now that’s commitment you made the bread too
One of my favorite, RUclips chefs
I made cheesteaks at an italian sub shop in NY, I havent been to philly so I cant speak on replicating that specific style but I can tell you we used a cheaper cut 4 oz steak patty. I dont think this is the brand we used but its what I could find online quickly that came in the same size, patty shape and is packed the same way in the same kinda box: "Philly Sensations Raw Philly Beef Steak, 4 Ounce -- 40 per case" I loved our cheesteak. Also it wasnt authentic but whatever steak sauce we had was like a thinner version of A1 that was sweeter than A1 and it slapped on the sandwich when I was craving something extra
Excellent work my friend! This is what I have been trying to do for a couple of decades--no doubt many of your followers as well. 🙏😄
Thank you for your outstanding diligence. ♥
I think you have nailed it, once, and for all! 😂😋
I've seen manual slicers on Amazon, they look like guillotine paper cutters but for semi frozen raw meat. I think they'll be ideal for this and Asian cooking!
South Philly guy here in North Carolina. You are correct when you get a philly cheesesteak in Philly it doesnt come with green peppers! I grew up going to Pats on 9th street. When you walk up to the counter have your cash ready and I tell them cheese steak wit American chesse. Move down the counter pay with cash only and get your change and cheese steak at the same time. Oh and wit is South Philly for with. Enjoy!
People tend to overthink the Philly. I lived on an island in the Caribbean. I'd blend all three cheeses and my Philly folks were happy. The only ones that weren't happy were the Pittsburgh crowd which just mix in some Marina sauce and boom, all good. Oh and don't forget to toast the inside of the roll. Helps prevent it getting soggy.
I'd argue cheese whiz is just a little more unique than the other options, really brings it to that gritty philly status.
Being a former native of Philly, I'm glad to see you stayed away from the general tourist traps. I tend to never hear anyone that goes up to Philly for a cheesesteak go to Angelo's or John's. John's is one of my favs in South Philly, but Angelo's and Gooey Looie's is another good choice.
Great job!
I see you grindin' my dude, love the videos keep it up!
Another wonderful video, thank you 🙏🥰
Your bread looks perfect for a philly. Outstanding. Thanks for this video.
I'm so thankful that I have access to a full restaurant kitchen so I can use the actual flat tops and slicers.
I just found your channel and damn! Thank you! Living in the rural south I don’t get all these amazing items I had while traveling. I’ve already made your pizza dough and can’t wait to make a cheesesteak! Seriously thank you for sharing.
thanks mate, well done. brilliant!
Have you thought of adding amylase to the dough? i have found it improves the texture, intensify flavors and improving the crust colour.
It's awesome you got it looking perfect! It sure makes me hungry seeing it!
For cheese types, you should try Gouda. There's a place outside Philly that has Gouda cheesesteak with andouli sausage. It is REALLY good! I also used to work at a restaurant in a Philly suburb that offered Swiss and other varieties on occasion and people went for them often enough.